Indulge in this rich and creamy vegan cheesecake that breaks the mold with its unique combination of avocado and coconut. The vibrant matcha swirl adds a touch of elegance and a hint of earthy flavor, making this dessert not only delicious but also visually stunning.

Ingredients

For the crust:

  • 1 cup almond flour
  • 1/2 cup medjool dates, pitted
  • 2 tablespoons coconut oil, melted
  • 1/4 teaspoon sea salt

For the cheesecake filling:

  • 2 ripe avocados, peeled and pitted
  • 1 cup full-fat coconut milk
  • 1/2 cup maple syrup or agave nectar
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup cashews, soaked for at least 4 hours and drained

For the matcha swirl:

  • 2 teaspoons culinary-grade matcha powder
  • 1 tablespoon coconut milk
  • 1 tablespoon maple syrup

Instructions

Start by making the crust. In a food processor, blend the almond flour, medjool dates, melted coconut oil, and sea salt until the mixture resembles coarse crumbs that hold together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place the pan in the freezer while you prepare the filling.

For the cheesecake filling, combine the ripe avocados, full-fat coconut milk, maple syrup, lemon juice, vanilla extract, and soaked cashews in a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if desired.

Now, prepare the matcha swirl. In a small bowl, mix the matcha powder, coconut milk, and maple syrup until smooth and well combined.

Remove the crust from the freezer. Pour half of the cheesecake filling into the crust and smooth it out evenly. Drizzle half of the matcha mixture over the filling and use a toothpick or knife to create a swirling effect.

Pour the remaining cheesecake filling on top, followed by the rest of the matcha mixture. Again, use a toothpick or knife to swirl the matcha into the top layer for a beautiful marbled effect.

Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is set. For best results, allow it to chill overnight.

Once set, carefully release the cheesecake from the springform pan. Slice and serve chilled, garnished with fresh berries or coconut flakes if desired.

Enjoy this unconventional yet delightful avocado coconut cheesecake that will impress your guests and satisfy your sweet tooth!